The "new" Carlo's Bakery and Cafe

After its grand opening last February 28, I made it a point to check out the newly renovated Carlos Bakery and Cafe. From its being a rundown pasalubong center years ago which doesn't deserve a second look, it has reinvented itself not only worthy of a second look but would entice passersby to stop, look and listen ....well to their heart's desire of checking it inside out.

A sleek and colorful interior greets you the moment you enter. To the left is their baked goods and desserts section, either for pasalubong or just being part of your order in the cafe. From the usual cookies and biscuits plus breads and pastries to cakes and their famous crema de fruta, it's a treat just even to look at them.

To the right is the cafe which is reminiscent of JD at the Roadhouse (in fact the whole place is like JD, but IMO Carlo's has a much better ambiance). Attentive servers would then rush to get your orders. A good place to relax and let time take its course as you dine and watch the hustle and bustle outside.

Their placemat (and menu book) was a surprise. It showcased heritage sites and landmarks of Iloilo City. From the Aduana (custom's house) to the heritage building along JM Basa street and the Arroyo fountain, it's just fitting since this bakery and cafe is owned by the family of the mayor of Iloilo City.

It may look and feel like JD but what they serve in the cafe is almost "miles away" in comparison. Not to mention the price range. At JD an item costing PhP80 is considered to be already "expensive" but here its just ordinary. Ofcourse JD targets the students being located near schools while Carlo's being away from it all has a different target clientele. Menu shots 1 / 2

And so I ordered puttanesca and calamansi juice. It was around 11am but I had breakfast an hour earlier so a light order was just right. Didn't actually care if there were people and employees looking at me taking pictures since it was actually the reason why I went there. Eating was just second priority.

Their angel hair puttanesca was just okay. Had better ones before. The calamansi juice was too bland. Just a hint of calamansi and sweetness of the sugar. And they could have chosen a much better looking calamansi to garnish the glass. But no big complaints since I already have said the purpose of this visit.

With a slice of napoleones for my dessert, it totaled Php170. A small price to pay for satisfying one's curiosity and in my case being one of the first to feature through pictures what in and out plus what's hot and not about the newest dining place in town. And there will be surely be more (food) trips coming.

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Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient, batwan , are hard to find when outside of the Ilonggo region. Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of batwan and the malinamnam na sabaw . One of the "secrets" of the malinamnamn na sabaw , is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing.. Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with the recipe below. Ingredients 1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces 1 unripe Jack fruit, cubed 2 cups pigeon pea (kadyos) 6-8 pieces batwan fruit (or tamarind powder) 1 piece pork broth cube (

An Ilonggo favorite - Valenciana

Found in almost all occasions like fiesta, birthdays, reunions and others, Ilonggos really love valenciana because most if not all have grown accustomed of having it in special gatherings at home. A complete " go, grow and glow " dish because it has the carbohydrates, protein and vitamins and minerals in just one spoonful, Valenciana is really an " occasional dish ". Here's the recipe for Valenciana

A native (foods) welcome in Guimaras

Even after having breakfast less than an hour that time, we couldn't say no to this lot of native delciacies that welcomed us in Guimaras. First and foremost, Guimaras best known produce is their sweet mango famous almost worldwide. And it comes with it's best partner, ibos. This brown baye-baye variety is made from toasted rice thus giving it a more disctinct flavour compared to it's more "caucasian" cousin. I like the one wrapped in banana leaves compared with the one in plastic for it gives it a more native feel. So when you're in Guimaras, be sure to check out the markets for these native delicacies that can make your trip more gastronomically satisfying.

Takway

The gabi (taro) is just one of those plants which is edible from "roots to tops". The most popular of which is the tuber part which is used in a variety of dishes and mostly in combination with coconut milk. Its leaves, of course, is the main ingredient of a Bicol specialty, laing . It is dried then chopped and sauteed with other ingredients including, again, coconut milk. Then there is takway . The local term for its tendrils/runner, that part which is torn between being a stem or a root for it neither grows upwards nor downwards - it grows sideways . Scraped off of its outer skin, takway is often a key ingredient in vegetable dishes like laswa and the gabi tuber with coconut milk and local snails know as bago-ngon . It is also popular when cooked adobo style with guinamos , the local bago-ong . It is very popular in the region that even big supermarkets sell takway in style - cleaned and plastic wrapped in styro with some additions to make it easier to prepare.

Batwan

Ilonggos know batwan or batuan by heart as the fruit is almost endemic to the Western Visayas. Its scientific name is Garcinia binucao, derived from the Tagalog name for the fruit, binukaw. It is a large green fruit with large seeds and its a favorite souring ingredient in most Ilonggo dishes especially KBL or kadyos, baboy, langka and the Ilonggo-style paksiw known as "pinamalhan". It is characterized by a tamed sourness compared to tamarind and kamias . The fruit is sold by pieces or kilo in wet markets and even big grocery stores. Batwan is the preferred souring ingredients for the Ilonggo favorite- KBL. The photo shows boiled batwan with skin and without skin (right) A favorite riddle when we were young - "Among the many fruits in the forest, but one (batuan) is the best. What is it?"

FLAVOURS OF ILOILO

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